MYSTIC PIZZA

1 1/2 cups all-purpose flour, divided use
1 teaspoon sugar
1 package quick-rise yeast
1/2 cup warm water l05 to 115 degrees F
1 teaspoon olive oil
1/2 teaspoon salt, divided use
cooking spray
2 teaspoons cornmeal
3 garlic cloves, minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh cilantro
3/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
8 ounces no-salt-added tomato sauce
1 1/2 cups shredded part-skim mozzarella cheese

Lightly spoon flour into dry measuring cups; level with a knife.

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add 1 1/4 cups flour, oil, and 1/4 teaspoon salt; stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk.

Preheat oven to 450 degrees F.

Punch dough down; roll dough into a 12-inch circle on a lightly floured surface. Place dough on a baking sheet or 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough to form a rim. Let dough stand, covered, 10 minutes.

Place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and saute 2 minutes. Add 1/4 teaspoon salt, oregano, cilantro, fennel seeds, pepper, and tomato sauce; reduce heat, and simmer, uncovered, 20 minutes or until mixture is thick, stirring occasionally. Spread sauce over pizza crust; sprinkle with cheese.

Bake at 450 degrees F for 10 minutes or until cheese is melted and crust is golden. Remove pizza to cutting board; cut into wedges.

Servings: 6
Source: Cooking Light magazine, March 1998